Okay, the chicken with olives is very, very tasty! I had all of the ingredients on hand.
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4 boneless, skinless chicken thighs
1 pint cherry tomatoes, halved
3 garlic cloves, peeled and chopped
1 tablespoon dried oregano (2 tablespoons fresh, finely diced)
1/2 teaspoon dried red chile flakes
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup pitted kalamata olives (no juice)
4 ounces fresh mozzarella cheese, sliced (to add at the very end; not pictured)
cooked pasta for serving (I used gluten free angel hair)
The Directions.
Use a 4-quart slow cooker for best results.
If you only have a 6-quart, use more chicken, or don't cook it quite as long (I'd check after 4 hours on low, 3 hours on high).
Plop the chicken into the bottom of your slow cooker and add all of the other ingredients, except for the cheese.
Cover, and cook on low for 5 to 6 hours or on high for about 4 hours.
If you'd like, you can cook longer, but the chicken will probably fall apart and begin to shred. That's okay with me --- but if it's not with you, consider yourself forewarned!
Before serving, top with sliced fresh mozzarella cheese, and cook on high for about 15 minutes, or until the cheese has melted.
Serve over hot buttered pasta with a green salad.
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton